Description
These Roasted Garlic Parmesan Potato Stacks are a delicious and elegant side dish featuring thinly sliced russet potatoes layered with a flavorful garlic olive oil mixture, Parmesan cheese, and fresh thyme. Baked to golden perfection, they offer a crispy top and tender interior, making them perfect for dinner parties or a comforting family meal.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Garlic Mixture
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- Chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the potato stacks evenly.
- Prepare Potatoes: Wash and peel the russet potatoes, then slice them into thin rounds about 1/8 inch thick using a mandoline slicer or sharp knife. Place the slices into cold water to prevent browning and starch buildup.
- Make Garlic Oil Mixture: In a mixing bowl, whisk together minced garlic, olive oil, salt, and black pepper until fully blended, creating a flavorful base for the potatoes.
- Assemble Potato Stacks: Drain and thoroughly dry the potato slices. Layer the slices in a baking dish, fanning them out slightly for even cooking. Brush each potato layer generously with the garlic oil mixture, then sprinkle grated Parmesan cheese and fresh thyme leaves over each layer.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes. This step helps soften the potatoes while infusing flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and crispy.
- Rest and Serve: Let the potato stacks cool slightly before serving. Garnish with chopped parsley if desired for added color and freshness.
Notes
- Soaking the potato slices in cold water helps to remove excess starch and prevents browning.
- Using a mandoline slicer ensures uniform thin slices for even cooking.
- Covering with foil during the first part of baking keeps the potatoes tender.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- These potato stacks can be prepared ahead of time and baked just before serving.
